The Friday Poem: Plum Perfect

The Sunday Recipe: Spiced Applesauce Oatmeal Muffins

The first time I made these, I went with the 400 degree oven, like I do for most muffins and baked for 22 minutes, but they scorched on the bottom. The crumb topping I was using, which was intended for apple crisp, was delicious, but sunk in a bit.

The second time I made them, I switched to the crumb topping that my Betty Crocker cook book gives for apple streusel muffins. I also turned the oven down to the 350 degrees that I used on the original cake recipe. The muffins without topping were great, the ones with it were good too, but the topping sunk in to make a filling.

Third try – 425 for 5 minutes to puff the top, like Sally’s Baking Addiction recommends, then down to 350 for the remaining 15 minutes. This time I refrigerated the crumb topping a bit. It melted AND sunk in.

I liked the muffins better themselves when they were baked at 350 so I’m forgetting about the crumb topping for now. Maybe a nice glaze made with powdered sugar and cider?

Spiced Applesauce Oatmeal Muffins

Dry ingredients

  • 3/4 cups white rice flour
  • 2 tablespoons tapioca flour
  • 3/4 cup oat flour (3/4 cups of oats processes into the same for oat flour.)
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt

Wet ingredients

  • 1/2 cup apple cider
  • 6 tablespoons applesauce
  • 3 tablespoons each melted butter and light olive oil
  • ½ cup overflowing maple syrup
  • 2 large eggs 
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350F.
  2. Spray two 6 cup muffin tins with cooking spray, or grease.
  3. Whisk the wet ingredients together in another bowl. (There are a lot of wet ingredients, go with a big bowl.)
  4. Add the processed oats or oat flour and let sit for 10 minutes.
  5. Meanwhile, whisk the dry ingredients together in a large mixing bowl.
  6. Add the wet ingredients to the dry and whisk until just combined.
  7. Pour the batter into the prepared pan and bake for 25 minutes, until a knife inserted near the center of one side of the round comes out clean.
  8. Allow to cool in the pan for 10 minutes.

The Friday Poem: Long Lost

Another appropriate for the season, created from Paint Chip Poetry.

The Sunday Recipe: Soft Molasses Cookies

Soft Molasses Cookies

I tried this recipe last winter with a gluten free baking mix, but didn’t love the results. It was okay, but this time I tried using the almond, coconut, tapioca flour blend I have used for other things, and it is SO much better.


  • ¼ cup butter
  • ¼ cup brown sugar
  • ¼ cup molasses
  • ¼ teaspoon salt
  • ¼ cup buttermilk
  • ½ teaspoons baking soda
  • ¾ teaspoons cinnamon
  • ¾ teaspoons ginger
  • ½ cup almond flour
  • ½ cup tapioca flour
  • ½ cup coconut flour


  • Cream the butter and sugar together.
  • Mix in the molasses.
  • Stir in the buttermilk.
  • Mix together the flours, baking soda, salt, cinnamon, and ginger.
  • Stir into the liquid ingredients.
  • Chill for a half hour or longer.
  • Preheat oven to 350.
  • Prepare a pan with parchment paper or non-stick cooking spray.
  • Scoop out with a cookie scoop or spoon then flatten a bit, to about ½ inch high.
  • Bake for 12 to 14 minutes.
  • Cool and enjoy.

The Friday Poem: A Ghost in the Fen

The Friday poem is a Paint Chip Poetry musing with a particularly October appropriate twist.

The Sunday Recipe: Baked Applesauce Oatmeal (Cake?)

Baked Applesauce Oatmeal (Cake?)

Is it really a cake? Maybe not, but it can be used for it in a pinch, and it can certainly pass as a snack cake. I’ve had it with whipped cream on it, applesauce, prune butter, and added extra butter and maple syrup. It’s all good.


  • 2 large eggs
  • 1 ½ cup whole milk
  • 2 tablespoons light tasting olive oil
  • 1 cup applesauce
  • 2 ¼ cups quick oats
  • ¾ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla


  1. Prepare a 9X9 pan.
  2. Preheat oven to 375 degrees.
  3. Crack the eggs into a bowl and whisk.
  4. Add the milk, applesauce, vanilla, and olive oil.
  5. Stir in the oats and let rest for 10 minutes.
  6. Add the rest of the ingredients. Stir thoroughly.
  7. Bake for 40 minutes.
  8. Cool for at least 10 minutes before serving.

The Friday Poem: Night-time Visits